The pages of Cooking & Such magazine are filled with delicious recipes like this one for Skillet Pear Ginger Pie.
Use your favorite flaky pie dough for double crust.
(Make extra for filling a deep dish skillet. For the best pie make 1½ batches of your favorite recipe and bigger circles than usual for a pie pan.)
8-9 Bartlett pears
1 cup brown sugar
2 tablespoons all-purpose flour
1½ teaspoons cinnamon
1 teaspoon ginger
pinch of salt
1 egg beaten with 1 tablespoon of milk
1 teaspoon raw, cane or light brown sugar
¼ cup heavy cream
Preheat oven to 375°. Lay one pie dough circle into a 10-by-12-inch cast iron skillet. Slice pears and place in a large mixing bowl.
In separate bowl, combine brown sugar, flour, cinnamon, ginger and salt. Pour over pear slices and toss to coat. Lay mixture in the skillet and then drizzle the heavy cream over the mixture.
Top with second circle of pie dough. Press edges to seal crust. Cut several slits in the crust, using any extra crust for decorative fall leaves. Lightly brush crust with egg and milk mixture and then sprinkle with raw sugar. Wrap foil around outer edge of crust to avoid burning; remove about halfway during baking process to brown.
Bake in preheated oven for 40 minutes or until pear mixture is bubbling. Let cool enough to set and serve with your favorite ice cream. Super yummy when drizzle with a caramel topping.